Black Cake - Cooking with Flavors of Belize & Sean Kuylen

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced apple cider

Non-alcoholic extract provides flavor without alcohol.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits can reduce sugar and calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with less processing.

Soak mixed dried fruits in dark rum, preferably a year ahead of time, or stew them on the stovetop.

Cream together butter and brown sugar until light and fluffy using a whip attachment.

Add eggs one at a time to the creamed mixture, mixing well after each addition.

Sift together flour, baking powder, ground cinnamon, and ground nutmeg.

Fold the dry ingredients into the wet mixture by hand to avoid overmixing.

Add black food coloring and molasses to the batter.

Stir in the soaked fruits and any juices from the soaking process.

Transfer the batter to a buttered and floured cake pan, filling it to 3/4 height.

Bake in the oven at 350°F for 2.5 to 3 hours, checking with a toothpick for doneness.

Prepare a simple syrup with equal parts sugar and rum to brush on the cake if it is dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens